Recipe: Inside-Out Cookies

Categories Foodiversity, Recipes

While at university I have refined a recipe that I have been working on for probably the last two years now. It used to be known as the Wallé bar due to a nickname I was given but they have been faithfully rebranded at university to ‘inside-out cookies’ due to the fact that the chocolate and cookie parts of a chocolate chip cookie have been swapped around. Essentially it is a variation on the standard fridge cake and is really cheap and easy to make if you want people to love you (or moreover your chocolate) forever.

[dropcap1]1.[/dropcap1] Cut a sheet of baking paper to the size of a small or 3/4 size baking tray (A regular baking tray with around half inch sides will suffice but the cookies will be slightly thinner). Use this sheet of baking paper to line the baking tray. I wouldn’t worry too much at this point about making this fit properly as the weight from the cookie mix will weigh it down into the gaps.
[dropcap1]2.[/dropcap1] In separate bowls, melt the white and dark chocolate. This can be achieved by either using a bowl over a small pan of water or through a low power setting on the microwave. On my microwave I use a 350w setting for around 1.5 to 2 minutes. The white chocolate will take significantly longer than the milk chocolate for reasons I haven’t quite grasped yet. Also be careful at this point not to overheat the chocolate. It is far better to have it still lumpy in the bowl and then stir it until it melts than to overheat it and make it virtually unusable.
[dropcap1]3.[/dropcap1] Stir two tablespoons of butter into each of the bowls of melted chocolate. Through stirring the butter should melt. If the chocolate isn’t hot enough to melt the butter then just give it a blast on low power in the microwave for 30 seconds or so to help it on its way. Also add the golden syrup to the milk chocolate while stirring, while the golden syrup is pretty optional I find that it adds that extra bit of sweetness that brings the cookie together.
[dropcap1]4.[/dropcap1] Crumble the cookies into chunks about the size of smarties and mix them into the milk chocolate mixture. By this point the mixture will be thick and very difficult to stir. Don’t let this dishearten you, all the extra effort is worth it! Take this new mixture and move it from the bowl into the prepared baking tray. Make an attempt to spread it evenly and into the corners to take up as much of the surface area of the tray as possible. This is important as the white chocolate will need to be marbled as evenly as possible over the base layer and it is really important to avoid areas where there is uneven amounts of each type of chocolate.
[dropcap1]5.[/dropcap1] Using a fork, take dollops of the white chocolate mixture and drizzle it over the milk chocolate base to create a sort of marbled effect. Due to the volume of white chocolate it may seem to get a bit saturated in areas but this can be solved by getting a spoon and mixing the combined mixtures around slightly to move the white chocolate down through the mixture. This is probably the most time consuming process of the recipe but the one where you get the most creative freedom in how the cookies will look. When all of the white chocolate is used up whack the baking tray in the fridge for around an hour and then revel in the chocolate-cookiely goodness.

Currently studying Philosophy, Politics and Economics at St Annes College, Oxford University. I have a keen interest in applied economics, food and most types of sport.

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